A side dish filled with springtime vegetables and tossed with nutty brown butter.
Cook the couscous according to package directions. Set aside.
Meanwhile, clean the leeks: trim the root end and the dark green leaves at the top. Slice in half lengthwise and then slice crosswise into 1/2-inch slices. Add the leeks to a salad spinner. Rinse well and spin dry.
In a large skillet, melt 1 tablespoon butter and add the leeks. Season with salt and pepper and thyme leaves. Saute over medium heat until soft and lightly browned, about 10 minutes. Set aside.
Blanch the asparagus by adding the chopped asparagus to a pot of boiling water. Cook for 30-60 seconds. Transfer the asparagus to a bowl of ice water to stop the cooking. Drain and set aside.
In a small skillet, melt 1/4 cup butter and cook until golden brown in color. Brown bits will form in the bottom of the pan.
Add the couscous, leeks, asparagus to a mixing bowl and toss with the brown butter. Top with Parmesan shavings. Serve warm.
Recipe by My Casual Pantry at https://mycasualpantry.com/brown-butter-couscous-with-asparagus-and-leeks/